This dairy free pumpkin pie recipe is so delicious, you’d never even know it’s completely vegan!
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Every holiday season, one of the best things that happens is the dessert table at your get together. Now you can have your favorite pumpkin pie without dairy or eggs as well!
We’ve tested and perfected this recipe over a dozen times to make sure it’s as easy as possible!
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Why You’ll Love This Recipe
- Easy – This filling recipe is made IN THE BLENDER! Which makes the whole process super easy
- Flavorful – We are using a combination of spices and sweeteners to make sure that this is the best pumpkin pie you’ve ever had…vegan or not!
- Prep Ahead – Take one thing off you’re list to do the week of the holidays. This can be prepped up to 6 weeks in advance and then frozen!
What ingredients do you need to make a dairy free pumpkin pie?
Gather your ingredients!
Pumpkin Puree
You’ll need one can of pumpkin puree. It’s really important that you don’t get the pumpkin pie mix as this has additional ingredients already added in that we don’t want.
Pie Crust
You can make your own pie crust or use a store bought crust. We have a recipe below for a pie crust that uses flour, sugar, salt, vegetable shortening, cold water, and vanilla.
Substitutes: You can use all purpose 1:1 flour blend for this recipe. For the vegetable shortening, this is preferred, but you could also use vegan butter or coconut oil. They need to be cold and in solid form.
Coconut Milk
One of the thickest non-dairy milks, this is helping with consistency and texture.
Substitute: You can also use a thick non-dairy milk like soy or creamy oat.
Spices
We are using our own blend of pumpkin pie spices like cinnamon, cloves, allspice, nutmeg, and ginger.
Substitute: You can also use store bought pumpkin pie seasoning blend.
Cornstarch
This is helping us to thicken our batter and bind together since we are not using eggs.
Substitute: Arrowroot powder is a good alternative for the cornstarch. Use the same amount.
Sweeteners
We’re using both brown sugar and maple syrup for a variety and flavor preference.
What topping goes well with this dairy free pumpkin pie?
If you want to stay super simple, you definitely must try our dairy free coconut whipped cream. It’s completely vegan and only 3 ingredients. Super delicious.
If you are looking for a little more, then definitely go with the pecan topping that you see listed below in this post. It’s a blend of toasted pecans with brown sugar and vegan butter and it just takes the traditional pumpkin pie recipe you’re used to a whole ‘nother level! It’s divine.
Other Vegan Pies to Make:
🥳 Get the Full Recipe
Vegan Pumpkin Pie Recipe
Ingredients
For the Pie Crust (skip if using store-bought crust)
- 1 ½ cups all-purpose flour (180g)
- ¼ teaspoon cane sugar
- ⅛ teaspoon sea salt
- 9 tablespoons vegetable shortening (can sub with COLD vegan butter or coconut oil) (126g)
- 2-4 tablespoons ice cold water
- ½ teaspoon vanilla extract
For the Pie Filling
- 15 ounces pumpkin puree (not pumpkin pie mix) (425g)
- 1 cup coconut milk (240g)
- ½ cup brown sugar (105g)
- ¼ cup cornstarch (can sub with arrowroot powder)
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon allspice
Optional Pecan Topping:
- ½ cup brown sugar
- 4 tablespoon plant based butter (56g)
- 1 cup pecans (120g)
Optional Topping:
Instructions
For the Pie Crust
- Into a food processor, add 1 ½ cups flour, ¼ teaspoon sugar, and ⅛ teaspoon salt. Pulse to combine. Add in 9 tablespoon vegetable shortening in tablespoon chunks. Pulse until a sand like texture forms.
- Add in 2 tablespoon cold water and ½ teaspoon vanilla. Pulse until a dough ball forms. Add up to 2 tablespoon more water if needed to form dough ball. Push any little pieces into the dough. Form into a disc and wrap in parchment paper. Place in the fridge for 2 hours.
- When ready, roll out dough to be 1" wider than your pie plate and then gently flip over and push down into your pie plate, smoothing any edges.
For the pie filling
- Pre-heat oven to 350˚F(175˚C).
- In a blender, add 15 ounces pumpkin puree, 1 cup coconut milk, ½ cup brown sugar, ¼ cup each cornstarch and maple syrup, 2 teaspoon each vanilla and cinnamon, ½ teaspoon each ground ginger, nutmeg, cloves, and salt, and ¼ teaspoon allspice. Blend until a smooth mixture forms.
- Pour mixture into pie crust. Bake for 50-60 minutes or until center is almost completely set in the middle, but a little wiggle in the middle is fine.
- Remove pie from oven and place on a cookie rack. Let cool to room temperature, then cover and place in fridge for at least 6 hours or overnight to let set completely.
Optional Pecan Topping:
- Before serving, if you wish to make the optional pecan topping: place pecans on a baking sheet for 5 minutes at 350 degrees.
- In a small pot, combine toasted pecans with brown sugar and plant based butter. Stir together until brown sugar has melted. Remove and and let cool completely, then pour on top of pie.
Notes
Video
Nutrition
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Frequently Asked Questions
Yes! First start with gluten free pie crust. Omit the optional pecan topping.
For the shortening, you can swap with a soy free vegan butter, like Earth Balance soy free. Preferably the sticks, not the tub.
For the coconut milk, you can sub with any non-dairy milk. We prefer extra creamy oat milk for substitutions because it is thicker/creamier than others.
Yes! You have a few options.
Make the crust and filling but don’t bake up to 3 days ahead of time. Both can be stored in the fridge covered. Note if doing this, you may need to add more cooking time since the filling will be cold to start.
You can also make the entire pie and then let store in the fridge for up to 5 days. If serving others for the holidays or a get together, we’d recommend only making it up to 3 days in advance for the best experience.
Absolutely. Follow the direction completely through the setting up period. Then you can stored in a freezer safe container for up to 3 months. To thaw, place it in the fridge to thaw completely.
This recipe was originally published in October 2018 and updated in October 2025 with better pictures and process.
Can this pie be made with a different type of dairy free milk? I have an allergy, but I would love to make this, it looks absolutely amazing!
We haven’t tried it with anything else to give an accurate answer – but the coconut milk is because of the heavy cream affect it has – maybe try one of the vegan heavy cream options – Country Crock, Trader Joes and I believe there’s one more. Not sure if they contain coconut though.
Can we use regular vegan butter for the pecan layer as I don’t have coconut butter(I don’t even know what that is), haven’t found it?
Yes
This is really the best pumpkin pie I’ve ever made. I couldn’t believe how good it was AND dairy free!
So so so happy to hear that!
Perfect.
So glad to hear!
THIS PIE IS EXCELLENT!!! I adore pumpkin pie and my sister loves pecan, so we thought this pie was the perfect compromise. Even if you usually prefer pumpkin, don’t skip the pecan topping. It is delicious. It is SUPER easy to make (good news for those of us who can be baking challenged) and was absolutely delicious. I had not had a pumpkin pie that really made me smile like this in years. It sparked wonderful memories! Thank you so much for sharing this! What a delight. We will be making it again….and again….and again!
So happy that everyone enjoyed it!
Hey, quick question- I am planning on bringing a vegan pumpkin pie to my family’s Thanksgiving, and will need to make it the day before. Would you suggest waiting to put the topping on until the day of… ?
Looks delicious!!! 🙂
We’d wait, but honestly either option is fine
Best vegan pumpkin pie ever! I made this recipe at least 5 times now, not even for fall or thanksgiving just for mydelf and my family because we are absolutely in love! So easy and delicious to make, thank you 🙂
So happy it was a hit for everyone. We eat pumpkin year round too! We really appreciate you taking the time to leave a review! Have a great day!